Infibra
Infibra flour
A wide range of flours and semi-finished products for professional use, 100% natural with roasted wheat germ.
The Infibra products ensure valuable nutritional properties for every type of preparation, resulting in a nutritious finished product that is big on taste and personality.
The different, carefully selected lines, including 'Classic Line', 'Primamacina', 'Pizza', 'Grains & Seeds', 'Spirulina' and 'Proteic' guarantee Molino Denti's signature high quality.
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Our Flours
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Infibra
Primamacina Bread
W240-W260 | Soft wheat flour for professional use, ideal for rustic bread, pan pizza and focaccia.
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Infibra
Primamacina Pizza
W360-W370 | Soft wheat flour for professional use, ideal for classic pizza doughs with long rising and proofing times.
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Infibra
Primamacina Leavened
W400-W430 | Soft wheat flour for professional use, ideal for leavened products, puff pastry products, the preparation of biga and preferment starter doughs.
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Infibra
Mammmà
W350 | Semi-finished product for professional use ideal for pizzas and focaccia with long rising times.
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Infibra
Zero+ | W250
W250 | Type '0' soft wheat flour for professional use, with toasted wheat germ added. Ideal for bread, pizza, small leavened goods and straight doughs.
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Infibra
Zero+ | W340
W340 | Type '0' soft wheat flour for professional use, with toasted wheat germ added. Ideal for bread, pizza and leavened goods with medium rising times and the preparation of biga and preferment starter doughs.
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Infibra
Classic Crokkia
W300-W370 | Semi-finished product for professional use ideal for pinsa, pizza alla pala and Roman-style focaccia.
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Infibra
Rustic Crokkia
W290-W350 | Semi-finished product for professional use. Thanks to its high hydration capacity, it is ideal for pizza alla pala.
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Infibra
Spirulina with seeds
W290-W310 | Flour for professional use with the addition of Italian organic spirulina algae, sunflower seeds and hemp seeds. Ideal for bread, focaccia, pizza, bread sticks and fresh pasta.
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